Reviewed: Dec. 28, 2011

Incredible texture! Minus a star for the taste, which as other reviewers noted is a bit pretzel-y. But!!! I've made this recipe several times and have a few minor revisions to improve the taste: an extra 1/4 c of milk (this means only 1/4 c water), reduced salt to a rounded 1/2 tsp, and added an optional rounded 1/4 tsp powdered sage, just for fun. Makes a soft, springy, marshmellowy dough, absolutely amazing to work with.

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Reviewer:

meliana

Reviewed: Dec. 27, 2011

While I loved the texture and softness of the rolls, they were lacking in flavor. I plan on trying the recipe with butter flavored crisco or possibly with butter to add a little something...

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4 users found this review helpful

Reviewer:

dj3979

Reviewed: Dec. 26, 2011

delicious and so easy!! It's really so much cheaper than store bought and taste better too! I froze what didn't get eaten at Christmas dinner. Thanks!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Dec. 10, 2011

I've been making bread for 30 years and have made a *LOT* of rolls. This recipe is one of the very best I have ever used and makes the type of rolls our friends love the most. I don't have a mixer; I just make them by hand. The key is to resist the temptation to knead in too much flour. As the recipe says, the dough is sticky.

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10 users found this review helpful

Reviewer:

Pillowtrot

Cooking Level: Expert

Reviewed: Dec. 4, 2011

Wow these were really amazing! I even kind of messed it up a little (by not letting them rise fully) and they still turned out absolutely perfect. What a great recipe!!!

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Reviewer:

chacie007

Cooking Level: Beginning

Reviewed: Dec. 4, 2011

Bread is usually a disaster for me, but these rolls turned out perfectly. The only recipe deviation I made was using butter-flavored Crisco. Otherwise, I followed the recipe exactly. I made these for Thanksgiving and the smell and taste of these rolls had my dad and uncle close to tears from memories of their mom and grandma - both awesome bakers. My dad said these rolls were better than my great-grandma's. That was one of the best compliments I've ever received. Thank you for posting this recipe!

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Reviewer:

alliekat

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 29, 2011

These are wonderful! I followed the ideas other people suggested, added about 50% more sugar, a little more salt, split shortening and butter, and instead of plain water, added buttermilk powdered mix to it. I made half a batch and used one envelope of rapid rise yeast. (15 minute rest followed by shaping and a full rise) Added just enough flour to knead well, but still somewhat sticky. Brushed on melted butter after baking. I'm eating one right now. This is the third half-batch I have made. (upon request!) They are definitely soft, yet dense in texture, heavy in the hand, with a superb aroma. Reminds me of an egg bread or a potato bread with a slight wispy scent of pretzel somewhere in the background. Hard to describe here. A thin crispness on top when baked fresh that develops into a nicely even perfect texture from top to bottom the next day. (Definitely better the next day!) You barely have to chew them. We may have slightly underbaked them, which actually makes them even better, we think. All they need is a few seconds in the microzapper and a bit of butter for full enjoyment. Considering how big of a hit they are so far in this house, I am sure we will be making them far into the future. Thanks for sharing!

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Reviewer:

jenny662

Cooking Level: Expert

Home Town: Pennsauken, New Jersey, USA

Living In: Gulfport, Mississippi, USA

Reviewed: Nov. 26, 2011

really easy, and really good. We made them into crescent roles with a little wipe of butter inside... delicious!

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Reviewer:

Patricia

Reviewed: Nov. 23, 2011

These are so good!! So easy to make, too. These are great.

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Reviewer:

swmcardle

Reviewed: Nov. 20, 2011

I made these rolls to pair with my homemade Cauliflower Zuppa Toscana. I cut this recipe in half. I only made one change and that was using melted butter instead of shortening. I used my Kitchen Aid mixer to make this recipe. I proofed the yeast in the mixer bowl with the sugar, warm water and warm milk for ten minutes, then added the butter and egg, then the salt and flour. This dough needed almost a full cup to get it into a solid ball so I could knead it with the dough hook. Even then, it was a "wet" dough. I kneaded it with the hook for five minutes, then set the dough ball to rise in a greased, covered bowl on a warm heating pad for an hour. I then formed it into 1/4 cup balls and set the individual balls in greased muffin cups. I got 11 sized balls out of this recipe, not 12. I let them rise in the muffin tin, covered with saran wrap, on the warm heating pad for another half hour. I baked them at 400* for exactly 12 minutes. The texture of these rolls was really good but I think it could use a little more sugar. It's really a nice basic roll recipe, like something you'd eat at a church dinner or at Grandma's house. I'll make this again but I'll double the sugar. NOTE: I did not measure my yeast. I used one envelope of yeast for a half recipe. For the whole batch, you'll want two envelopes.

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17 users found this review helpful